BBQ Squid & Octopus Salad

• 120g baby octopus or squid
• ½ green chilli, finely chopped
• 1 clove garlic, crushed
• 2 asparagus spears, cooked and chopped
• 6 yellow or cherry tomatoes
• 1 gherkin, finely chopped
• ½ an orange, peeled and sliced 100g rocket

Mix chilli and garlic with squid and octopus. Leave to marinate in fridge for up to 3 hours. Cook on BBQ or grill plate, turning, for 3 minutes until just cooked. Make a salad with remaining ingredients, place cooked seafood on top.

Then make a dressing with:

• ¼ cup orange juice
• 2 tablespoons vinegar
• 1 teaspoon grated orange rind
• 1 cm ginger, peeled and grated

Mix together, pour over salad and serve.

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